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- 1 cup graham cracker crumbs - 1/4 cup unsalted butter, melted - 2 tablespoons granulated sugar - 16 oz cream cheese, softened - 1 cup granulated sugar - 2 large eggs - 1/4 cup sour cream - 2 tablespoons matcha powder - 1 teaspoon vanilla extract - Pinch of salt The main ingredients for matcha cheesecake squares create a rich and creamy dessert. The graham cracker crumbs form a tasty crust. I love using unsalted butter for the right flavor balance. Each ingredient plays a role. The cream cheese gives the cheesecake its creamy texture. I use softened cream cheese, so it mixes well. Granulated sugar sweetens the filling and helps it set. The eggs add structure and moisture. Don't forget the sour cream. It adds a bit of tang. The matcha powder gives this dessert its vibrant green color and unique taste. I always choose high-quality matcha for the best flavor. Vanilla extract rounds out the taste, while a pinch of salt enhances all the flavors. These ingredients come together to create a delightful treat you can share with friends and family. - Extra matcha powder for dusting - Fresh berries - Whipped cream Adding garnishes makes your matcha cheesecake squares even more special. A light dusting of matcha powder on top looks beautiful. Fresh berries add color and freshness. I love how they contrast with the creamy filling. Whipped cream brings a light, fluffy touch. You can serve it on the side or on top. These simple garnishes turn an already delicious dessert into a showstopper. Enjoy your baking! {{ingredient_image_1}} 1. First, preheat your oven to 325°F (160°C). Line an 8-inch square baking dish with parchment paper. Leave some paper hanging over the edges for easy removal. 2. In a mixing bowl, add 1 cup of graham cracker crumbs, 1/4 cup of melted butter, and 2 tablespoons of sugar. Stir until the mixture feels like wet sand. 3. Press this crumb mixture firmly into the bottom of the baking dish to form a crust. Bake it for 8-10 minutes, then take it out to cool for a few minutes. 1. In a large mixing bowl, beat 16 ounces of softened cream cheese with 1 cup of sugar. Mix until it is smooth and creamy, about 2-3 minutes. 2. Add 2 large eggs one at a time, mixing well after each. 3. Stir in 1/4 cup of sour cream, 2 tablespoons of matcha powder, 1 teaspoon of vanilla extract, and a pinch of salt. Make sure everything is well blended and lump-free. 4. Pour the matcha cheesecake filling over the cooled crust and spread it evenly. 1. Bake the cheesecake in the preheated oven for 25-30 minutes. Check if the edges are set and the center has a slight jiggle. 2. Turn off the oven and crack the door open a little. Let the cheesecake cool in the oven for another 10 minutes. This helps prevent cracks. 3. Remove the cheesecake from the oven and let it cool to room temperature. Then, refrigerate for at least 4 hours or overnight for the best firmness. To make your matcha cheesecake squares smooth, you must avoid lumps. Start with room temperature cream cheese. Cold cream cheese doesn’t blend well. It creates lumps that ruin your filling. - Mix well: When you add sugar, beat the cream cheese for 2-3 minutes. This process breaks down the cream cheese and helps it blend smoothly. - Add eggs one at a time: Mix well after each egg. This ensures a creamy texture. Room temperature ingredients are key. They mix better and create a light filling. Let your eggs and sour cream sit out for about 30 minutes before use. This trick pays off with a silkier filling. Presentation matters when serving these beautiful squares. Here are some fun ways to make them pop: - Dust with matcha: Before serving, lightly dust the tops with extra matcha powder. It adds color and flavor. - Garnish with berries: Fresh berries or a dollop of whipped cream give a nice touch. They add sweetness and a burst of color. Pair these squares with drinks like green tea or a light rosé. Both options enhance the flavors and make for a delightful treat. Pro Tips Use Room Temperature Ingredients: Ensure that your cream cheese and eggs are at room temperature before mixing. This helps create a smoother filling without lumps. Monitor Baking Time: Keep an eye on the cheesecake as it bakes. It should be set around the edges but still slightly jiggly in the center; overbaking can lead to cracks. Chill Thoroughly: Let the cheesecake cool to room temperature before refrigerating. For best results, chill for at least 4 hours or overnight to achieve the perfect texture. Presentation Matters: For an elegant touch, dust the tops with extra matcha powder and garnish with fresh berries or a dollop of whipped cream right before serving. {{image_2}} You can easily mix up the flavors in matcha cheesecake squares. For a zesty twist, try adding lemon juice and zest to the filling. This brightens the matcha flavor and adds freshness. If you're a chocolate lover, blend in some cocoa powder for a rich, chocolatey treat. You can also top the squares with a chocolate ganache after baking for extra indulgence. Switching sweeteners is another great way to adjust the recipe. If you want a healthier option, use honey or maple syrup instead of granulated sugar. You might need to tweak the amount since these sweeteners are often sweeter. This change can make your dessert not just tasty but also a bit lighter. If you're looking for gluten-free options, try almond flour or gluten-free graham cracker crumbs for the crust. These alternatives provide a nice base while keeping the dessert gluten-free. For a vegan version, you can replace the cream cheese with a plant-based cream cheese. Instead of eggs, use flaxseed meal or applesauce. For sour cream, try coconut yogurt or a cashew cream. These swaps keep the essence of the cheesecake while catering to different diets. To keep your matcha cheesecake squares fresh, store them in the fridge. First, cut the squares into pieces. Then, place them in an airtight container. This helps maintain their creamy texture. You can also cover them with plastic wrap if you don't have a container. They will last for about 5 days in the fridge. You can freeze matcha cheesecake squares for longer storage. Start by cutting them into squares. Wrap each square in plastic wrap tightly. Then, place them in a freezer-safe bag or container. They can stay frozen for up to 3 months. When you want to eat some, take them out and thaw in the fridge overnight for the best taste. Avoid thawing at room temperature, as this might change the texture. Matcha cheesecake squares stay fresh for up to a week in the fridge. Keep them in an airtight container to maintain their taste and texture. If you want to store them longer, freeze them for up to three months. Just make sure to wrap them tightly in plastic wrap before placing them in a freezer bag. When ready to eat, thaw them in the fridge overnight. Yes, you can use different types of matcha. However, I recommend using culinary grade matcha for baking. This type offers a bold flavor and vibrant color. Higher-grade matcha, like ceremonial grade, is best for drinking. It may not give the same strong taste in baking. Remember, the quality of matcha affects the final flavor, so choose wisely! If you need a substitute for cream cheese, there are great options. You can use Greek yogurt for a healthier twist. Silken tofu is a perfect dairy-free choice and works well in desserts. For a lower-calorie option, try cottage cheese blended until smooth. These alternatives can change the taste and texture slightly, but they still make delicious squares! You now know how to make delicious matcha cheesecake squares from scratch. The recipe covers the key ingredients, step-by-step instructions, and helpful tips for the best results. Remember to have fun while trying different flavors and garnishes. Store them right to keep them fresh. This treat is sure to impress both yourself and your guests. Enjoy every bite and share your creation!

Matcha Cheesecake Squares

Delicious and creamy matcha-infused cheesecake squares with a graham cracker crust.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 5 hours
Course Dessert
Cuisine Japanese
Servings 16
Calories 150 kcal

Ingredients
  

  • 1 cup graham cracker crumbs
  • 1 4 cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 oz cream cheese, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 4 cup sour cream
  • 2 tablespoons matcha powder
  • 1 teaspoon vanilla extract
  • 1 pinch salt

Instructions
 

  • Preheat your oven to 325°F (160°C). Line an 8-inch square baking dish with parchment paper, leaving some overhang for easy removal later.
  • In a mixing bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons sugar. Stir until the mixture resembles wet sand.
  • Press the crumb mixture firmly into the bottom of the prepared baking dish to form an even crust. Bake for 8-10 minutes, then remove and let it cool for a few minutes.
  • In a large mixing bowl, beat the softened cream cheese with 1 cup sugar until smooth and creamy, about 2-3 minutes.
  • Add the eggs one at a time, mixing well after each addition.
  • Mix in the sour cream, matcha powder, vanilla extract, and a pinch of salt until well combined and there are no lumps.
  • Pour the matcha cheesecake filling over the cooled crust and spread it evenly.
  • Bake in the preheated oven for 25-30 minutes or until the edges are set and the center still has a slight jiggle.
  • Turn off the oven and crack the door slightly, allowing the cheesecake to cool in the oven for another 10 minutes to prevent cracking.
  • Remove from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or overnight for optimal firmness.
  • Once chilled, use the overhanging parchment paper to lift the cheesecake out of the dish. Cut into squares and enjoy!

Notes

Dust the tops of the cheesecake squares with extra matcha powder before serving and garnish with fresh berries or a dollop of whipped cream for added flair.
Keyword cheesecake, dessert, matcha, squares